Apple Crown with Raisins and Cinnamon Pastry Cream
(Corona di Mele e Uvetta con Crema Profumata alla Cannella)
Book Description
The Wine Spectator calls the family-owned da Fiore the best restaurant in Venice. The New York Times praises chef Mara Martin and her husband, Maurizio, as "the city's most respected restaurateurs," known internationally for their food, regional wine list, and hospitality. In his appreciation, Victor Hazan writes, "Marcella and I raise our glasses to what you have achieved and to what, since you are both so amazingly young still, you may yet accomplish." Now, in The da Fiore Cookbook, their son, Damiano Martin, pays tribute to his parents' vision, sharing their recipes and their passion for Venice.
Accompany the Martin family as they throw open wide the doors to the magical city of Venice. Stroll through the markets of Venice with Mara as she shops for the freshest ingredients. Discover the city's rich culinary history and traditions through Damiano's delightful narrative. Explore the outstanding wines of the Veneto with Maurizio's wine-pairing suggestions.
In the countryside where Mara and Maurizio grew up, rustic farm-style desserts like this one are popular. Mara's "crown" of apples and pastry is an updated strudel with the addition of pine nuts and lemon zest. When served hot and drizzled with a sweet cinnamon cream, it's one of our favorite winter treats. Though we make our own pastry at the restaurant, high-quality, store- bought frozen puff pastry, such as Pepperidge Farms, works just as well.
Servings: 8 to 10
3/4 Cup (100 g) seedless raisins
4 tablespoons (60 ml) grappa
1/4 pound (1 stick) (120 g) plus 1 tablespoon (5 g) unsalted butter, at room temperature
1/4 cup (30 g) all-purpose flour for dusting
2 medium apples (300 g), peeled, cored, and cubed
1 1/3 cups (250 g) sugar
6 tablespoons (90 ml) water
2 teaspoons grated lemon zest
1 teaspoon (2 g) ground cinnamon
One (17.3-ounce) package puff pastry, defrosted as directing on package
1/3 cup (50 g) pine nuts
1 large egg, lightly beaten
1 recipe warm Cinnamon-Flavored Pastry Cream
Place the raisins a small bowl. Cover with tablespoons of the grappa. Set aside for at least an hour.
Using a tablespoon of the butter, thoroughly coat an 18x12-inch baking sheet. Dust with 1/8 cup of the flour, shaking off any excess. Set aside.
Combine the apples, 2/3 cup of the sugar, the water, lemon zest, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil, then lower the heat and cook, stirring often, until the apples are very soft, about 10 minutes. Add the remaining 1 tablespoon grappa and cook, stirring often, to reduce to a thick applesauce consistency; make sure that the mixture is smooth and all excess liquid has evaporated. Set aside to cool.
In a standing mixer, beat the remaining butter and sugar together until pale and creamy. Stir in the remaining 1/2 teaspoon cinnamon. Set aside.
Use the remaining flour to lightly dust a clean work surface. Roll the puff pastry into an approximately 18x14-inch rectangle; the dough should be 1/8 inch thick. Use a knife to trim the edges. Using a spatula, spread the butter and sugar mixture on the dough, leaving a 1/2-inch margin all around. Drain the raisins and sprinkle them over the dough. Spread the apple mixture over the raisins and sprinkle with pine nuts.
With a long side facing you, roll the dough away from you into a tight, neat cylinder. Transfer the cylinder to the prepared baking pan. Take one end in each hand and bring the ends together, gently pressing to join them and form a ring. Using a sharp paring knife, make slits about an inch apart, starting about 1/2 inch from the interior edge of the ring. These slits will separate further, forming decorative V shapes as the pastry cooks. Transfer the pastry ring to the refrigerator to "rest" for 15 minutes.
While the pastry rests, preheat oven to 475 degrees F.
In a small bowl, beat the egg with a tablespoon of water. Using a pastry brush, lightly coat the dough with the egg wash. Transfer the pan to the oven and bake for 2 minutes, then lower the temperature to 375 degrees F and bake for another 30 minutes, or until golden. Remove the pan from the oven and let cool. If serving immediately, transfer the corona to a serving platter and spoon the warm cinnamon cream into the center. Serve immediately.
MAURIZIO SUGGESTS: Recioto di Soave Passito, with its woody, spicy, full-bodied flavor, is an extraordinary accompaniment.
